1 cup kosher salt
1 cup sugar
1 tablespoon chopped garlic
1 teaspoon chili flakes
1 teaspoon ground fennel seed
1 teaspoon ground nutmeg
1 tablespoon molasses
1 to 2 pounds naturally-raised pork belly
Four 8-inch French rolls
1/2 to 3/4 cup prepared mayonnaise
1 1/4 cups yellow mustard
Mexican hot sauce, for splashing
8 slices Swiss cheese (or medium Cheddar)
8 ounces smoked ham, thinly sliced
16 slices kosher dill pickles
2 tablespoons unsalted butter, softened
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